Food Hygiene Level 2 Course Assessment

24
Questions IBy Montana575

+

_

This quiz is designed to assess weather you have attained the necessary knowledge to be awarded a certificate in Food Hygiene. There are a series of questions and each one has multi choice answers, simply indicate your answer and move on to the next one until completed.

Good Luck

Reveal Answers:During the Quiz (Practice Mode) End of Quiz (Exam Mode)Number of questions:

What type of food hazard is it when you find a plaster in a food item?

A.

Biological

B.

Chemical

C.

Physical

2.

What is the first thing you do when you enter a food premises?

A.

Comb Your Hair

B.

Go To The Toilet Before Starting Work

C.

Wash Your Hands

D.

Go To The Office And See What You Are Doing That Day

E.

All Of The Above

3.

How could the Pathogen " Staphylococcus Aureus" be a risk in a food businesswhere there is open food or hand-packed food?

A.

The Pathogen Lives On The Hands And Can Be Passed On Easily

B.

It Is In The Air And Can Land On Food Items Not Covered

C.

By Handling The Open Food You Increase The Risk Of Cross Contamination From The Pathogen From Your Hands To The Food

D.

It Can Fly From One Surface To Another And Contaminate Food Items

4.

Why is bread not a high risk food?

A.

It Is Low In Fat

B.

It Is High In Fibre

C.

It Is Low In Protein

D.

It Doesn't Last Long Enough To Become Infected With Anything

E.

It Has A Hard Crust To Stop Bacteria Entering The Bread

5.

What order can an Environmental Health Officer give if they find a premises,part of a premises, a piece of equipment or a practice going on which is not satisfactory and is a danger to the public?

A.

Prohabitation Order

B.

Court Summons

C.

Hygiene Emergency Prohibition Order

D.

Last Minute Cleanup Order

6.

Name One offence under the Food Safety Act 1990?

A.

Putting Rubbish On The Pavement Outside Your Premises

B.

Selling Food That Is Cold

C.

Selling Food That Is Hot

D.

Seling Food Unfit For Consumption

E.

Not Washing Your Hands Before Work Starts

7.

How Would You Ensure That Direct Contamination Of Food Items Didn't Take Place?

A.

Make Sure You Wash Off Any Spillages That Drop Onto The Food

B.

Keep Cooked And Raw Food Apart

C.

Wash You Hands Often

D.

Use Colour Coded Equipment

E.

Keep Food Covered As Much As Possible

8.

Give One Example Of A Chemical Hazard? & One Examle Of A Physical Hazard?

A.

Washing Up Solution Not Rinsed Off Satisfactorily

B.

Mould Growing On Some Bread

C.

Slime On A Piece Of Chicken

D.

The Smell Of The Bin Area Because The Windows Are Left Open

E.

Piece Of Jewellery Found In Some Food

9.

If you arrived at work and cut yourself on the way into the food area what actions would you take to prevent micro biological and physical contamination?

A.

Suck The Blood Off Your Wound And Carry On

B.

Tie You Handkercheif Round It

C.

Just Leave It Open So The Air Can Get To It To Heal It Quicker

D.

Cover It In A Proper Waterproof Dressing And Report It Immediately

10.

Why do we change from our outdoor clothing when we come to work and vice-versa when we go home?

A.

To Control Possible Cross-Contamination

B.

Because We Don't Want Our Clothes Getting Dirty Or Smelly

C.

Because The Company Says So

D.

So That We Can Waste A Bit Of Time Getting Changed And Have A Chinwag Wig Our Mates

11.

If you go into a dry storeroom and see boxes on the floor what would you do and why?

A.

Push Them Neatly Under The Shelving So As To Look Tidy

B.

Empty The Contents Out Into Suitable Sealable Containers

C.

Leave Them For Someone Else To Sort Out

D.

Move Them To Clean And Then Put ThHe Boxes Back Where They Were

12.

Why do we store some long life foods in the fridge after opening?

A.

After Opening They Are Treated As Fresh Foods

B.

It Is Easier To Find Them Again When We Need Them

C.

They Look Better In The Fridge Than In The Cupboard

D.

It Fills The Fridge Up Making It More Economical To Run

13.

What properties should walls in a food premises have?

A.

Hard Wearing

B.

Nice Colour

C.

Be Made of Breezeblocks So It Doesn't Get Too Hot

14.

Why are cleaning schedules important?

A.

It Establishes A Proper Cleaning Routing For Equipment/Premises

B.

It Gives The Boss Something To Do

15.

Why is it important to add the chemical to the water and not the water to the chemical?

A.

If You Add Chemical To Water You Know The Correct Dilution Ratio

B.

Some Chemicals Need So Little To Use That You Would't See The Amount In A Container If You Added The Water Last

C.

The Water Is Cheaper Than The Chemical So You Use Less Chemicals Adding The Chemical To The Water

D.

There Is Less Chance Of A chemical Reaction Adding The Chemical To The Water And Not The Other Way Round

16.

If you suspect a delivery of bread has mice droppings on it what actions would you take?

A.

Put It Into The Bin And Say Nothing

B.

Tell The Driver And Get A Credit Note

C.

Just Turn It Round And Use It When No One Is Watching

D.

Report It To Your Boss And Check The Delivery Lorry For Infestation

17.

How often should waste be removed from a kitchen area?

A.

Once A Day

B.

As Often As Is Possible

C.

When A Bin Bag Is Full

D.

When The KItchen Porter Gets Round To It

E.

After Each Service

18.

Cooking is a heat treatment used to make food safe, it is therefore a CCP.
The hazard is the survival of micro organisms due to undercooking.
The control measure is temperature control.
Using what you have learnt so far in the Course
Please answer the following.
Critical limit for cooking is………°C
The Monitoring procedure

A.

Critical Limit Is 62 C

B.

Critical Limit Is 75 C

C.

Critical Limit Is 10 C

D.

Monitoring Procedure Is To Poke It With Your Finger To See If It Is Hot Enough

E.

Monitoring Procedure Is To Use A Food Probe With Streriliser Wipe To Gauge The Core Temparature

19.

Typical symptoms of food poisoning are

A.

Diarrhoea, vomiting and abdomina pain

B.

Ear ache and discharge from the ears

C.

Vomiting when you smell food

D.

Stomach ache

20.

Micro-organisms are ?

A.

Shellfish

B.

Only used in food production

C.

Pathogens and spoilage bacteria only

D.

Bacteria, yeast, mould and viruses

21.

What Are" High Risk Foods"

A.

They Always Make You ill

B.

Are high in protein, ready to eat foods on which pathogens can grow

C.

Raw meat products

D.

Are all ready to eat foods

22.

A refrigerator operating from 0°C and 5°C

A.

Slows down bacterial multiplication

B.

Allows you to cool hot food

C.

Stops bacteria from multiplying

D.

Uses less electricity

23.

An Environmental Health Officer

A.

Can visit your premises only by appointment

B.

Can help sell the food you produce

C.

Is responsible for the management of your business

D.

Can issue Hygiene Improvement Notices

24.

Chilled food which has just been delivered needs to be put in the refrigerator quickly because